Ingredients

• 3 tablespoons canola oil

• 1 medium onion, finely diced

• 4 cloves garlic, minced

• 1 (1-inch thumb) fresh ginger, peeled and minced

• 2 teaspoons ground coriander

• 1 teaspoon paprika

• 1/2 teaspoon store-bought or homemade garam masala (purchase at Indian market, specialty stores or sometimes local market)

• 1/2 teaspoon ground cumin

• 1/4 teaspoon cayenne (optional)

• 1 pound ground lamb (can substitute ground beef/pork)

• 1 medium tomato, chopped

• kosher salt and freshly ground black pepper

• 1 cup frozen peas, thawed

• 2 teaspoons (exactly!) malt vinegar or apple cider vinegar

• 1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish

 

Directions

1. in a large skillet, warm the oil over medium-high heat; add onions and cook until golden brown

2. add the garlic and ginger, and saute for one minute

3. stir in the coriander, paprika, garam masala, cumin and cayenne; cook for 1 minute

4. add lamb, breaking up lumps with a spoon; cook until meat is no longer pink

5. add tomato, 1 cup of water and season with salt and pepper

6. sprinkle in peas; simmer, partially covered, about 5-10 minutes

7. Stir in the vinegar and cilantro

8. garnish with torn cilantro leaves; serve over steamed rice with warm pita bread and grilled seasoned zucchini